For the base

For the caramel middle

For the chocolate icing


  • STEP 1

    Line a 15 x 20cm plastic food container with a double layer of cling film, overlapping the edges. Combine the base ingredients in a food processor with an S-blade until broken down. Press into the prepared container to compress.

  • STEP 2

    Process the caramel ingredients in a high-powered blender on a high-speed setting until creamy. Pour the caramel over the base. Use a spatula to distribute it evenly across the top. Transfer to the freezer to set.

  • STEP 3

    Stir the icing ingredients in a bowl until smooth. Pour the mixture over the caramel layer and smooth out the top. Freeze for at least 3 hrs. Pull up the cling film to remove the block from the container and slice into squares. Store in the fridge for up to 4 weeks.


Cocoa and cacao powder are different products that come from the same tree. Cacao is raw, unprocessed, and a source of antioxidants and magnesium.


Maple syrup is not raw, but it contains minerals and has a beautiful flavour.

Recipe from Good Food magazine, October 2015

Goes well with

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